Chicken Noodle Soup Thai Style

• 1 tbs vegetable oil
• 2 garlic cloves, thinly sliced lengthways
• 2 fresh red birdseye chillies, deseeded, finely chopped
• 1 stem lemon grass, pale section only, bruised
• 1L (4 cups) chicken stock
• 2 (about 500g) single chicken breast fillets
• 1 x 400g pkt fresh thin rice noodles
• 80ml (1/3 cup) fresh lime juice
• 1 1/2 tbs fish sauce
• 1 x 150g pkt baby spinach leaves
• 1/2cup loosely packed fresh coriander leaves, to garnish Lime wedges, to serve

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the garlic, chilli and lemon grass, and cook, stirring, for 2 minutes or until fragrant. Add stock. Cover and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 minutes to cool slightly. Coarsely shred chicken.

Step 2

Add the noodles to the stock. Bring to the boil and cook for 2 minutes or until noodles are tender. Add the lime juice, fish sauce and chicken, and cook for a further 1 minute or until heated through.

Step 3

Meanwhile, bring a large saucepan of water to the boil over high heat. Add the spinach and remove from heat. Refresh under cold running water. Drain well.

Step 4

Ladle the soup among serving bowls. Top with spinach and coriander. Serve immediately with lime wedges, if desired.